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My mom makes pretty tasty red cabbage and caraway seed sauerkraut, and she puts a few raisins in. Takes a week or three to ferment and whenever I visit I always see a couple jars up above her fridge. That said, at some sushi places there's a really good, kinda sweet (not too sweet though) pickled cabbage - still a little crunchy. It is deffo not sauerkraut, so how do you make that stuff? Just drop the leaves in a brine of vinegar salt and simple syrup or a day? Does the cabbage incorporate the vinegar and sugars faster if the vinegar mix is hot, or does that just boil the cabbage in a bad way?
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Mar 30, 2017 06:57
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| # ¿ May 2, 2024 01:05 |
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